Polynesian Shrimp Curry
Polynesian Shrimp Curry offers a harmonious blend of creamy coconut, tender shrimp, pineapple sweetness, and fragrant curry spices. Perfect for those who enjoy rich, tropical flavors with a comforting sauce, this dish pairs beautifully with hot cooked rice for a satisfying meal.
Ingredients
- 2 cups milk ⓘ
- 1 (3 1/2 oz.) can flaked coconut ⓘ
- 1 lb. unpeeled medium size fresh shrimp
- 1 (15 1/4 oz.) can pineapple chunks, drained ⓘ
- 1/2 cup butter or margarine, melted and divided ⓘ
- 1 teaspoon curry powder ⓘ
- 1/3 cup chopped green onions ⓘ
- 1/3 cup chopped celery ⓘ
- 1/2 cup all-purpose flour ⓘ
- 1/2 teaspoon garlic salt ⓘ
- 1 1/4 cups chicken broth ⓘ
- hot cooked rice ⓘ
Instructions
- Combine milk and flaked coconut in a small saucepan; bring to a boil. Reduce heat and simmer for 2 minutes.
- Strain the mixture; set the coconut milk and coconut aside.
- Peel and devein the shrimp.
- Saute the shrimp and pineapple chunks in 1/4 cup of melted butter in a large skillet for 3 to 5 minutes or until the shrimp turn pink, stirring frequently.
- Drain the shrimp mixture and discard the liquid.
- In a large skillet, combine the remaining 1/4 cup of melted butter and curry powder; cook over low heat, stirring constantly, for 2 minutes.
- Add chopped green onions and chopped celery; cook, stirring constantly, until crisp-tender.
- Combine flour and garlic salt; add to the onion mixture.
- Cook for 1 minute, stirring constantly.
- Gradually add the reserved coconut milk and chicken broth; cook over medium heat, stirring constantly, until thickened and bubbly.
- Stir in the shrimp mixture and the reserved coconut.
- Serve the curry over hot cooked rice.
Tips & Substitutions
For a creamier curry, try using coconut cream instead of milk. If you can't find fresh shrimp, frozen shrimp works just as well—just be sure to thaw them properly. You can also substitute the pineapple with mango for a different flavor profile. Adjust the curry powder to your taste; for a spicier kick, add some cayenne pepper.
Serving Suggestions
Serve the Polynesian Shrimp Curry over a bed of hot cooked rice for a satisfying meal. It pairs well with a side of Indian Pilaf, which complements the flavors beautifully. Consider adding a fresh salad, like East India Salad, for a refreshing contrast to the rich curry.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, adding a splash of chicken broth or coconut milk to maintain creaminess. Avoid microwaving, as it can make the shrimp rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Polynesian Shrimp Curry contains roughly 1489 calories, with 26g protein, 138g carbohydrates, and 104g fat. It is an excellent source of dietary fiber (239% of the Daily Value), iron (150% of the Daily Value), and calcium (57% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 484mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this curry vegetarian?
Yes, you can make a vegetarian version by substituting the shrimp with tofu or chickpeas and using vegetable broth instead of chicken broth. The flaked coconut and pineapple will still add great flavor, making it a delicious alternative.
What can I serve with this curry?
This curry is best served with hot cooked rice, but you can also serve it with naan or flatbread. For a complete meal, consider pairing it with a light salad or a side of sautéed vegetables to balance the richness.
Can I freeze the leftover curry?
Yes, you can freeze leftover curry in an airtight container for up to 2 months. To reheat, thaw it in the refrigerator overnight and warm it gently on the stovetop. Be sure to add a little broth or coconut milk to restore its creaminess.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).